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Journal Abstract Search

290 related items for PubMed ID: 23870937

  • 1. Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice.
    Mena P, Vegara S, Martí N, García-Viguera C, Saura D, Valero M.
    Food Chem; 2013 Dec 01; 141(3):2122-9. PubMed ID: 23870937
    [Abstract] [Full Text] [Related]

  • 2. Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices.
    Vegara S, Mena P, Martí N, Saura D, Valero M.
    Food Chem; 2013 Dec 01; 141(3):1630-6. PubMed ID: 23870870
    [Abstract] [Full Text] [Related]

  • 3. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions.
    Tzulker R, Glazer I, Bar-Ilan I, Holland D, Aviram M, Amir R.
    J Agric Food Chem; 2007 Nov 14; 55(23):9559-70. PubMed ID: 17914875
    [Abstract] [Full Text] [Related]

  • 4. Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices.
    Borges G, Mullen W, Crozier A.
    Food Funct; 2010 Oct 14; 1(1):73-83. PubMed ID: 21776457
    [Abstract] [Full Text] [Related]

  • 5. Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain.
    Mena P, García-Viguera C, Navarro-Rico J, Moreno DA, Bartual J, Saura D, Martí N.
    J Sci Food Agric; 2011 Aug 15; 91(10):1893-906. PubMed ID: 21480278
    [Abstract] [Full Text] [Related]

  • 6. Chemical guide parameters for Punica granatum cv. 'Mollar' fruit juices processed at industrial scale.
    Vegara S, Martí N, Lorente J, Coll L, Streitenberger S, Valero M, Saura D.
    Food Chem; 2014 Mar 15; 147():203-8. PubMed ID: 24206706
    [Abstract] [Full Text] [Related]

  • 7. Determination of the major phenolic compounds in pomegranate juices by HPLC−DAD−ESI-MS.
    Gómez-Caravaca AM, Verardo V, Toselli M, Segura-Carretero A, Fernández-Gutiérrez A, Caboni MF.
    J Agric Food Chem; 2013 Jun 05; 61(22):5328-37. PubMed ID: 23656584
    [Abstract] [Full Text] [Related]

  • 8. Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions.
    Fischer UA, Carle R, Kammerer DR.
    Food Chem; 2013 Jun 01; 138(2-3):1800-9. PubMed ID: 23411312
    [Abstract] [Full Text] [Related]

  • 9. Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices.
    Mena P, García-Viguera C.
    Nat Prod Commun; 2015 Jun 01; 10(6):1019-24. PubMed ID: 26197541
    [Abstract] [Full Text] [Related]

  • 10. Environmental conditions affect the color, taste, and antioxidant capacity of 11 pomegranate accessions' fruits.
    Schwartz E, Tzulker R, Glazer I, Bar-Ya'akov I, Wiesman Z, Tripler E, Bar-Ilan I, Fromm H, Borochov-Neori H, Holland D, Amir R.
    J Agric Food Chem; 2009 Oct 14; 57(19):9197-209. PubMed ID: 19725542
    [Abstract] [Full Text] [Related]

  • 11. Absence of pomegranate ellagitannins in the majority of commercial Pomegranate extracts: implications for standardization and quality control.
    Zhang Y, Wang D, Lee RP, Henning SM, Heber D.
    J Agric Food Chem; 2009 Aug 26; 57(16):7395-400. PubMed ID: 20349921
    [Abstract] [Full Text] [Related]

  • 12. Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition.
    Chaikham P, Apichartsrangkoon A.
    Food Chem; 2012 Oct 15; 134(4):2194-200. PubMed ID: 23442674
    [Abstract] [Full Text] [Related]

  • 13. Storage stability of sterilized liquid extracts from pomegranate peel.
    Qu W, Breksa Iii AP, Pan Z, Ma H, McHugh TH.
    J Food Sci; 2012 Jul 15; 77(7):C765-72. PubMed ID: 22757697
    [Abstract] [Full Text] [Related]

  • 14. Fruit maturity and juice extraction influences ellagic acid derivatives and other antioxidant polyphenolics in muscadine grapes.
    Lee JH, Talcott ST.
    J Agric Food Chem; 2004 Jan 28; 52(2):361-6. PubMed ID: 14733522
    [Abstract] [Full Text] [Related]

  • 15. Pomegranate (Punica granatum) juices: chemical composition, micronutrient cations, and antioxidant capacity.
    El Kar C, Ferchichi A, Attia F, Bouajila J.
    J Food Sci; 2011 Aug 28; 76(6):C795-800. PubMed ID: 21623786
    [Abstract] [Full Text] [Related]

  • 16. Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation.
    Orak HH.
    Int J Food Sci Nutr; 2009 Aug 28; 60(1):1-11. PubMed ID: 19031321
    [Abstract] [Full Text] [Related]

  • 17. Total phenols and antioxidant capacity in 10 Moroccan pomegranate varieties.
    Legua P, Melgarejo P, Abdelmajid H, Martínez JJ, Martínez R, Ilham H, Hafida H, Hernández F.
    J Food Sci; 2012 Jan 28; 77(1):C115-20. PubMed ID: 22260100
    [Abstract] [Full Text] [Related]

  • 18. Influence of processing on quality parameters of strawberries.
    Hartmann A, Patz CD, Andlauer W, Dietrich H, Ludwig M.
    J Agric Food Chem; 2008 Oct 22; 56(20):9484-9. PubMed ID: 18821768
    [Abstract] [Full Text] [Related]

  • 19. Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters.
    Wong E, Vaillant F, Pérez A.
    J Food Sci; 2010 Sep 22; 75(7):M468-74. PubMed ID: 21535558
    [Abstract] [Full Text] [Related]

  • 20. Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice.
    Colantuono A, Vitaglione P, Manzo N, Blaiotta G, Montefusco I, Marrazzo A, Pizzolongo F, Romano R.
    J Sci Food Agric; 2018 Jul 22; 98(9):3324-3332. PubMed ID: 29240238
    [Abstract] [Full Text] [Related]

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